1 Picture
Ingredients
- 4 - 6 ounces fresh or frozen skinless salmon fillets
- Salt and ground black pepper
- 2 tablespoons vegetable oil
- 1 red onion, cut into thin wedges
- 2 medium zucchini, halved lengthwise and cut into 1-inch pieces
- 1 small eggplant, peeled and cubed
- 1 14 1/2 ounce can Italian-style stewed tomatoes, undrained
Details
Cooking time 20mins
Adapted from familycircle.com
Preparation
Step 1
1. Thaw salmon, if frozen. Preheat oven to 450 degrees F. Rinse fish; pat dry with paper towels. Measure thickness of fish. Sprinkle fish with salt and pepper. Place fish on a baking sheet. Bake until fish begins to flake when tested with a fork. (Allow 4 to 6 minutes per 1/2-inch thickness of fish.)
2. Meanwhile, in an extra-large skillet, heat oil over medium-high heat. Add onion to skillet; cook for 2 minutes. Add zucchini, eggplant, and undrained tomatoes. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Serve vegetable mixture with fish.
Amount Per Serving
Calories 450
Protein(gm)37
Carbohydrate(gm)19
Fat, total(gm)26
Cholesterol(mg)100
Saturated fat(gm)5
Monosaturated fat(gm)8
Polyunsaturated fat(gm)11
Dietary Fiber, total(gm)7
Sugar, total(gm)10
Vitamin A(IU)680
Vitamin C(mg)34
Thiamin(mg)1
Riboflavin(mg)0
Niacin(mg)14
Pyridoxine (Vit. B6)(mg)1
Folate(g)105
Cobalamin (Vit. B12)(g)5
Sodium(mg)601
Potassium(mg)1167
Calcium(DV %)71
Iron(DV %)2
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